Crispy chicken with tasty vegetables

Ingredients for 2 servings:

• 1 chicken
• 1 tsp, leveled salt
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, crushed paprika powder, rose hot
• 1 tsp, sautéed marjoram
• Pepper, from the mill
• Allspice, from the mill
• 2 potatoes
• 2 carrots
• 2 onions
• 4 tbsp olive oil
• e.g. cocktail tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

You will need a “stand” for the chicken. Preheat the oven to approximately 220 degrees Celsius (425 degrees Fahrenheit) using the top heat. Mix a marinade with the oil and spices. Peel the onions, cut them into 6 pieces, and place them in the drip tray of the stand. Wash and dry the chicken thoroughly, then season generously with salt and pepper. If desired, place cocktail tomatoes, whole or halved, under the skin at the base of the neck. Brush the chicken all over with the marinade and then place them in the oven on the stand. Wash and peel the potatoes and carrots. Cut the potatoes into wedges, cut the carrots into 5-10 cm long pieces, and halve them. After 15 minutes, brush the chicken all over with the meat juices and the remaining marinade. Add the carrots and potatoes to the oven. Roast for another 45 minutes, brushing again every 15 minutes, turning the vegetables over on the tray. Serve, adding the onions from the drip tray with or without the juices, depending on your taste.